A Neglected Vegetable
Pine Nuts Are Key
Rice Vinegar
Sweet Potatoes are high iin antioxidants There is research showing they can help maintain good memory, control diabetes and help prevent heart disease and Continue reading
An All-Natural Version — No Additives
A Japanese Classic with Soba
Mirin
Every Japanese cook used to be able to make this dipping sauce for Soba Noodles. Nowadays, the cook in a Japanese household may be a working wife and mother or a single man even, and nobody seems to have time to make the simplest foods. Japanese food companies have stepped in and produced delicious versions of the dipping sauce, which do taste delicious and need no preparation at Continue reading
Green Onions – Garlic – Ginger Give a Korean Note
Meaeballs are Fried and Baked
Spicy Pork Meatballs
In this version of Pork Meatballs, three ingredients, Green Onions, Garlic and Ginger combine o produce a distinctive Korean note.
Th Korean peppery sauce Gochujang, while spicy, has a sweetness that results from its origin from fermented Rice which keeps it from being too intensely hot to the palate
Black Mushrooms Meet Bamboo Shoots in Brown Sauce
A Taste of Old Shanghai
Bamboo Shoot Tip
This is a basic simmered brown sauce recipe,, originally from Shanghai. The Chinese name, Chao Shuang Dong, 炒雙冬means “braised two winter vegetables.” Many different vegetables may be used, as well as Bean Curd. It is so versatile, delicious and Continue reading
A Fusion Approach
Ginger + Shaoxing + Sichuan Pepper
Sichuan Pepper, Hua Jiao
This is a convenient Fusion concept for an appetizer that can be made in advance. The flavor notes are an unusual combination of Ginger with Shaoxing Wine and Sichuan Pepper.
Actual cooking time is not long, but you have to marinate and chill and press it for quid a while Continue reading
Japanese Style Chicken Teriyaki, Wok Grilled
A New Twist on an Old Favorite
A Quick Version
Teriyaki Style ia a typical Japanese cooking technique which baiscally uses a sweetened Soy Sauce marinade to grill Fish or Meat. There are many variations, and most home cooks use several. Continue reading
Yet Another Japanese Soup
Soup with Tofu
Tofu Soup is yet another Japanese soup in the repertoire of the Japanese cook. It can appear any time, including breakfast, and is quickly made. Continue reading
An Almost Instant Soup
Ginger and Parsley Are Key
Mirin
While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too. Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something. It’s quickly made, but you need Dashi Stock or Chicken Stock to begin. Continue reading
An All-Natural Version
No Chemicals, Preservatives, Additives or MSG
Soba Buckwheat Noodles
Instant shelf-stable Noodle products, include instant Fried Soba or Yaki Soba 焼きそば have become widespread in recent years. There are not only Japanese varieties, but Chinese, Korean, Vietnamese, varieties continue to arrive in both Asian markets and mainstream supermarkets. All are convenient, delicious and inexpensive. Some students and other busy people report almost living on a diet of instant Noodles including instant Yaki Soba. .
But there’s one problem: Read any of the labels, and you are Continue reading
Shark Meets Wasabi
Japanese Fusion
Wasabi
While Wasabi is essentially Japanese, when it appears with ingredients like Butter you have to say that we are now dealing with a Fusion recipe. This is really good with Shark steaks, but also works well with Tuna, Swordfish, or Halibut, or other similar large firm-fleshed Fish. Continue reading